Hi-veg muffin

Ingredients

• 100 g Sweet potato, peeled
• 100 g Zucchini, grated
• 250 g Onion, peeled, grated
• 10 g Bell pepper, red, finely chopped
• 100 g Fresh spinach, washed
• 100 g Sweet corn
• 40 ml Olive oil
• 230 g Cheddar, low-fat
• 5 g Table salt
• 5 g Black pepper, ground
• 0.08 pcs Eggs,whole
• 230 g Whole wheat flour
• 2 tbsp Baking powder

Method

1. Cook the sweet potatoes until they are tender.
2. Mash and set aside.
3. Preheat the oven to 180 Degrees (360 F).
4. Oil a muffin tin.
5. Beat the eggs until fluffy.
6. Put everything in a large mixing bowl, grate the cheese and season. Once mixed, carefully add the eggs.
7. Spoon the mixture into the tins and bake until browned.